Double Pumpkin Gnocchi: A Cozy Fall Delight is the sort of dish that wraps you up in a warm, autumn hug with every bite. Imagine soft, pillowy gnocchi made doubly rich with pumpkin purée, bathed in a velvety pumpkin cream sauce laced with fragrant sage and a dash of heat. It’s hearty, stunningly golden, and practically effortless. Whether you’re cooking for a casual weeknight or inviting friends for a fête, this recipe celebrates all the comfort and color that fall has to offer, using simple ingredients for maximum flavor and coziness.

Double Pumpkin Gnocchi: A Cozy Fall Delight Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for Double Pumpkin Gnocchi: A Cozy Fall Delight couldn’t be easier—each one plays a unique role, giving body, depth, and that signature gorgeous orange hue. You’ll find most items right in your pantry or fridge. Here’s what makes this recipe shine:

Pumpkin Purée: Creates the soft, delicate base for the gnocchi and the sauce, infusing every layer with autumn flavor.
Ricotta Cheese: Lends airy lightness to the dough; drain well for the fluffiest results.
Egg Yolk: Acts as a binder, holding the gnocchi together while keeping them tender.
Parmesan Cheese: Adds savory depth and a little salty nuttiness throughout.
All-Purpose Flour: Brings the dough together; start with less and add more only if you need it for perfect texture.
Salt: Essential for bringing out all the savory-sweet notes in both gnocchi and sauce.
Nutmeg: Just a pinch gives unmistakable warmth, echoing the flavors of classic autumn dishes.
Unsalted Butter: Rich, creamy, and the perfect partner to both pumpkin and Parmesan in the sauce.
Olive Oil: Keeps the sauce glossy and well-rounded, complementing the butter.
Heavy Cream: Makes the sauce luxuriously silky—don’t skip it!
Ground Cinnamon: Sings with pumpkin to bring out its natural sweetness.
Chili Flakes (optional): Just a hint elevates the cozy flavors with a subtle kick.
Fresh Sage: Fragrant, woodsy, and totally autumnal—fresh is best here.
Extra Parmesan and Sage: For showers of flavor and color in every serving.

How to Make Double Pumpkin Gnocchi: A Cozy Fall Delight

Step 1: Mix the Gnocchi Dough

Start by combining your pumpkin purée, well-drained ricotta, egg yolk, fresh Parmesan, salt, and a touch of nutmeg in a large bowl. Mix until velvety smooth. This is your delicious base for Double Pumpkin Gnocchi: A Cozy Fall Delight, layered with flavor from the get-go.

Step 2: Add the Flour and Form the Dough

Gradually sprinkle in 1½ cups of flour, stirring to bring the dough together. If it’s still too sticky to handle, add a little more flour, but don’t overdo it—you want pillowy, not heavy, gnocchi! As soon as it’s workable, turn it onto a floured surface and rejoice in the glorious golden dough.

Step 3: Shape and Cut the Gnocchi

Divide the dough into four even pieces. Roll each into a rope about ½ inch thick, then cut into 1-inch pillows. Gently press each gnocco with a fork to create those classic ridges—perfect for catching every drop of sauce.

Step 4: Prepare the Sauce

While a big pot of salted water comes to a boil, let’s make that dreamy sauce. In a wide skillet, melt butter with olive oil over medium heat, then stir in pumpkin purée, cream, cinnamon, and chili flakes. Let it simmer and thicken, seasoning with salt and pepper, before folding in the chopped sage for that signature herbal touch.

Step 5: Cook the Gnocchi

Drop your shaped gnocchi into the boiling water in batches. When they float—after just 2 to 3 minutes—they’re done! Fish them out with a slotted spoon and slip them straight into your simmering sauce, tossing gently to coat each morsel in creamy goodness.

Step 6: Finish and Serve

Let the gnocchi bathe in the sauce for another minute, warming through and soaking up all the flavor. Plate generously, scattering more Parmesan and a sprinkle of sage for that irresistible finish. This is Double Pumpkin Gnocchi: A Cozy Fall Delight at its best!

How to Serve Double Pumpkin Gnocchi: A Cozy Fall Delight

Garnishes

Finish your gnocchi with a shower of freshly grated Parmesan—every spoonful gets an extra boost of nutty cheese. A dusting of finely chopped fresh sage and, if you’re feeling lively, another pinch of chili flakes make each plate look and taste like autumn itself.

Side Dishes

This dish pairs beautifully with crisp green salads tossed in lemony vinaigrette or a simple side of roasted Brussels sprouts. A slice of rustic bread is never out of place for mopping up that dreamy sauce!

Creative Ways to Present

For an autumn dinner party, try serving Double Pumpkin Gnocchi: A Cozy Fall Delight on individual plates swirled with extra sauce and topped with fried sage leaves for a restaurant-worthy finish. Or, bake the boiled gnocchi under a blanket of sauce in a gratin dish, then broil briefly until golden and bubbling.

Make Ahead and Storage

Storing Leftovers

Leftover Double Pumpkin Gnocchi: A Cozy Fall Delight can be stored in an airtight container in the refrigerator for up to three days. The sauce might thicken slightly, but a splash of cream or milk during reheating will bring everything back to creamy perfection.

Freezing

For make-ahead convenience, freeze the uncooked gnocchi pieces in a single layer on a baking sheet until firm, then transfer to a zip-top bag. They’ll keep for up to two months and can go straight from freezer to boiling water as needed.

Reheating

To reheat, gently warm the gnocchi and sauce together in a saucepan over low heat, stirring frequently and adding a spoonful of cream if needed. Microwave works, too, but go slow to keep the texture just right.

FAQs

Can I use homemade pumpkin purée?

Absolutely! Homemade pumpkin purée will make your Double Pumpkin Gnocchi: A Cozy Fall Delight even richer and more vibrant. Just be sure to drain off any excess liquid for the best dough consistency.

How do I make this recipe dairy-free?

Swap in your favorite dairy-free ricotta and cream alternatives, and use a vegan Parmesan substitute. The texture will be just as dreamy, and the flavor will still sing all the wonderful autumn notes.

Do I need special tools to shape gnocchi?

No special tools required! While a gnocchi board creates pretty ridges, the back of a regular dinner fork works perfectly for Double Pumpkin Gnocchi: A Cozy Fall Delight. Or, simply leave them pillow-shaped for a rustic look.

Can I roast the gnocchi after boiling?

Yes! Roasting the gnocchi on a parchment-lined tray for a few minutes in a hot oven gives them a lightly crisp exterior, which is delightful for added texture. Pair this with the creamy sauce for a fun twist.

What wine pairs well with this dish?

Go for a medium-bodied white, like a Pinot Grigio or Chardonnay, or even a light red like Pinot Noir. They complement the rich, earthy flavors in Double Pumpkin Gnocchi: A Cozy Fall Delight without overpowering it.

Final Thoughts

If you’re craving a meal that looks and tastes like a warm autumn afternoon, you can’t go wrong with Double Pumpkin Gnocchi: A Cozy Fall Delight. The tender gnocchi and luscious pumpkin cream sauce are pure comfort—simple ingredients, extraordinary flavor. Give it a try and let this become a cozy favorite in your own kitchen!

Double Pumpkin Gnocchi: A Cozy Fall Delight Recipe

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4.8 from 15 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in the ultimate comfort food with this Double Pumpkin Gnocchi recipe. Soft, pillowy gnocchi made with pumpkin, ricotta, and Parmesan, served in a creamy pumpkin sauce infused with sage. A delightful dish perfect for cozy fall evenings.

Ingredients

Scale

Gnocchi:

1 cup pumpkin purée (canned or homemade)
¾ cup ricotta cheese (drained if watery)
1 large egg yolk
½ cup grated Parmesan cheese
1½ to 2 cups all-purpose flour (plus more for dusting)
½ teaspoon salt
¼ teaspoon ground nutmeg

Sauce:

2 tablespoons unsalted butter
1 tablespoon olive oil
½ cup pumpkin purée
½ cup heavy cream
¼ teaspoon ground cinnamon
⅛ teaspoon chili flakes (optional)
Salt and pepper to taste
2 tablespoons chopped fresh sage
Additional Parmesan for serving

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Instructions

Gnocchi: In a large bowl, mix pumpkin purée, ricotta, egg yolk, Parmesan, salt, and nutmeg until smooth. Gradually add flour, starting with 1½ cups, mixing until a soft dough forms. Turn out onto a floured surface, divide, roll into ropes, cut into pieces, and press with a fork.
Sauce: Make the sauce by melting butter and olive oil in a skillet over medium heat. Add pumpkin purée, cream, cinnamon, and chili flakes. Simmer, season, and stir in chopped sage.
Cook gnocchi in boiling water, then transfer to the skillet with the sauce. Toss to coat and heat through. Serve warm with Parmesan and sage.